I have a question. When did the middle of June arrive?
Seriously, this year seems to be flying by!
The Chef and I have been crazy busy as of late, and it doesn’t appear that things will settle down any time soon. We have officially moved out of our last house and in with my parents … and the construction of our new home will be underway soon, which means we’ll be busy picking out paint, cabinets, counter tops, flooring, decor … you name it. I guess that the “good” kind of busy to be though, right?
But, even though life is moving at break neck speed, we still find time to slow down, cook a delicious meal, and spend some time together. Case in point, our dinner last Sunday evening … pork steaks braised with beer and barbeque sauce, roasted new potatoes, and simple “Sunday green beans.”
My mom recently received a huge bag of fresh green beans grown by a friend, and while discussing how to prepare them, The Chef told us about the way in which his grandmother always made them … slow cooked on the stove with bacon and onion. The catch? She only made them this way on Sundays, hence the name “Sunday green beans.”
Since we always have bacon and onions on hand, I decided we too would make some “Sunday green beans” … and they were just as I imagined them to be. Perfectly tender, fragrant, and with just the right amount of salt from the bacon, this will be my new way of making green beans on Sundays too!
Simple Sunday Green Beans
- 1 pound fresh green beans, washed, stem end trimmed
- 1 large yellow onion, cut into eighths
- 6 slices bacon, roughly chopped
- 32 ounces chicken stock
- 2 teaspoons black pepper
1. Place green beans, onion, and bacon into a large stockpot on stove over high heat; cover with chicken stock. Add black pepper and stir.
2. Bring to a boil, then lower heat, cover, and simmer for one hour.
3. Serve and enjoy.
NOTES: You can substitute 1/2 of the chicken stock with water if necessary. You can also add some chopped garlic and other seasonings if that tickles your fancy!